Full of delicious flavour, this seasonal dish is perfect for feeding the whole family!
600g Darts Farm wilja potatoes, peeled & cut into large dice
2 Darts Farm leeks, sliced
Butter for frying
1 clove of garlic, crushed
200g spinach, chopped
5 tbsp soft cheese
150g Quickes extra mature cheddar, grated
100g plain flour
100g wholemeal flour
1/4 tsp smoked paprika
100g butter, cubed & chilled
1 egg, beaten
To make the pastry, put the flours, paprika, butter and 1/2 tsp salt in a food processor, and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until it forms a dough (add a splash of cold water to make it come together). Roll out and use to line a 20cm metal, loose-bottomed tin (a sponge tin is ideal). Chill.
Cook the potatoes in a pan of boiling salted water until just tender, then drain really well.
Cook the leeks with a knob of butter in a frying pan until soft, then add the garlic and cook for another minute. Stir in the spinach and cook until completely wilted, then stir in the soft cheese.
Heat the oven to 190C/fan 170C/gas 5. Tip the leeks, spinach and potatoes into a large bowl. Add 3⁄4 of the cheddar and lots of seasoning. Toss everything together, then tip into the chilled pastry case. Sprinkle over the rest of the cheese and bake in the oven for 40-45 minutes or until golden. Cool for 10 minutes in the tin, then carefully turn out and serve.
For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!
Paul is making the most of Charlton Orchard's wonderful, local apples.